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Best Brunei Buttermilk Chicken Recipe

In Brunei, Buttermilk Chicken is a popular dish. There are crispy fried chicken pieces under a creamy and spicy sauce.

This is traditional and very simple. You should try this during the week's meal.

Ingredients for chicken:

500 g boneless, skinless chicken thigh, cut into strips
Cornflour, for coating
Salt and pepper, for seasoning
Ingredients for sauce:

4-5 tbs butter
Fresh red chilies, sliced
1 stalk fresh curry leaves
200 ml condensed milk (10 – 12,5 % fat)
3-4 tbs sugar


Season the chicken with salt and pepper. Coat with cornflour.
Add enough oil to a small wok and deep fry chicken pieces on high heat.
Fry until chicken pieces are golden and crispy.
Drain on paper towels and set aside.
Heat butter on medium heat.
Add fresh chilies and curry leaves. Stir fry until fragrant and the curry leaves are crispy.
Pour in condensed milk and sugar. Stir until sugar is dissolved.
Lower heat and keep on stirring, until sauce is thickened and coats the back of a spoon.
Season with salt.
Stir in fried chicken pieces. Mix well, and serve immediately with rice.

Ambuyat Tempoyak - The National Dish Of Brunei

Ambuyat comes from within the trunk of a sago palm. It is eaten using a bamboo fork or better known as ‘chandas’ and dipped in different varieties of local sauces, such as Tempoyak sauce.
Ambuyat and its tropical sauce dip are usually served with other local dishes such as fried fish, grilled prawns, fried belutak (mixed beef), lalap (fried dried beef) and local vegetables.
Since this recipe uses region-specific ingredients such as Sago starch and Durian fruit, your best choice for creating your own authentic recipe is to visit your local Asian supermarket. Sago starch can otherwise be substituted with potato starch or tapioca.
  • 500 g sago starch can replace with tapioca or potato starch
  • 600 ml water
  • 1 chili pepper
  • salt
  • 1 tsp shrimp paste
  • 1 tbsp dried shrimps
  • 2 tbsp durian tempoyak

The national dish of Brunei - Ambuyat Tempoyak

  • Boil the water in a kettle.
  • In the meantime, mix the starch with a bit of water in a bowl and put aside.
  • Put the dried prawns and thai chili in a stone bowl (also called lasung) and blend until the ingredients are well combined.
  • Add the shrimp paste and mix until well combined. Then add some salt according to taste. Put in a small bowl.
  • Pour a little hot water on the sauce mixture and add the durian. Mix well.
  • Once the water is boiled, pour it slowly onto the starch until it looks a bit sticky then whisk with a wooden spoon until firm and starchy.
  • Serve while hot.


When it comes to shrimp, the possibilities are endless, you can use shrimp to create just about any dish you can imagine, and there are literally hundreds of recipes out there to make. I always make different types of dishes using shrimp, but at the end of the day I always come back to the classic Spanish tapa of garlic shrimp with lemon and parsley.

  1. -15 jumbo shrimp
  2. -2 tbsp extra virgin Spanish olive oil
  3. -4 cloves of garlic
  4. -1/4 cup white wine
  5. -4 slices of lemon
  6. -fresh parsley
  7. sea salt
  8. black pepper
  9. smoked paprika
  10. crunchy baguette to serve

  1. Thinly slice 4 cloves of garlic, thinly cut 4 slices of lemon and then cut them in half, finely mince a 1/4 cup of fresh parsley and reserve a 1/4 cup of white wine
  2. Season about 15 jumbo shrimp that have been peeled and Devin with sea salt, freshly cracked black pepper and a kiss of smoked paprika
  3. Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil
  4. Once the oil get´s hot add the sliced garlic's into the pan and mix with the oil, then add the shrimps to the pan seasoned side down, after about 1 minute flip the shrimp around and add the 1/4 cup of white wine to the pan, the slices of lemon and half of the parsley, give the pan a quick shake and cook for another minute and a half, then transfer everything in the pan into a shallow bowl
  5. Garnish the dish with the rest of the fresh parsley and serve with crunchy bread
  6. Enjoy!

Chorizo, Manchego and Olive Skewers Recipe

These delicious Chorizo, Manchego and Olive Skewers will be the star of your Christmas or New Year’s Eve! You won’t believe how easy they are!
  • Spanish Chorizo
  • Manchego Cheese
  • Manzanilla Olives
  • Honey
  • Slivered Almonds

  1. Layer Chorizo on top, olive in the middle and cheese on the bottom.
  2. Drizzle with honey and sprinkle with slivered almonds.
  3. Serve and enjoy!
Mexican chorizo is the ground kind that you'll find with the breakfast sausage. Spanish chorizo is dried cured and you can find it by the salami.

Estofado de Ternera a la Catalana - Catalan Beef Stew Recipe

This recipe for Catalan Beef Stew or "Estofado de Ternera a la Catalana" is easy and has a unique flavor, due to a surprise ingredient - chocolate! While the stew simmers, prepare a pot of white rice to accompany it.


  • 1/4 cup Spanish olive oil
  • 2 lbs. stew beef, cut into cubes
  • 1 tbsp. flour
  • 8 oz. glass red wine
  • 4 cloves garlic, cut into halves
  • 2 onions, chopped
  • 2 tomatoes, chopped
  • 1 carrot, sliced
  • 1 stick celery, chopped
  • 1 leek, chopped
  • 1 oz. baking chocolate (unsweetened)
  • Pinch of cinnamon - about 1/4 tsp.
  • Salt and pepper to taste
  • 1 1/2 cups beef stock

Steps to Make It

This recipe can be made in either a large stock pot or a pressure cooker. If using a pressure cooker, cooking time will be reduced to about 30 minutes.
  1. Chop the garlic, onions, tomatoes, carrot, celery, and leak.
  2. Pour the olive oil into a large pot with a heavy bottom, or the pressure cooker.
  3. Heat the oil and add the cubed stew meat. Brown the meat for 3 to 4 minutes.
  4. Add the flour and stir. Add the wine and stir. Cook for 1 minute.
  5. Add the garlic, onions, tomatoes, carrot, celery and leak to the pot and stir ingredients.
  6. Cut the square of baking chocolate in half and add to the pot.
  7. Add beef stock to the pot, stir and bring to a boil.
  8. If you are using a standard pot, partially cover and lower to a simmer. Then allow to simmer for an hour to an hour and a half - or until the meat is tender.
  9. If you are using a pressure cooker, put on lid and lock. Cook on high pressure for 15 minutes. Remove from heat and allow pressure to drop naturally. This may take 10 minutes. Remove lid and simmer uncovered for another 10 minutes to thicken the stock.

Za'atar and Yoghurt BBQ Lamb Recipe

Za'atar and yoghurt BBQ lamb is a quick and easy dish for a summer BBQ. You can buy a whole leg of lamb and cut out the bone yourself, or just ask your butcher to do it for you. The yoghurt helps to tenderise the lamb - if you have time, it is best left to marinate overnight.


2kg leg of lamb, bone out and butterflied

For the marinade

300g plain yoghurt

5 cloves garlic, crushed

2 tbsp za'atar

1 tbsp salt

Juice of 1 lemon

For the sauce

150g plain yoghurt
1 tbsp harissa
1/2 tsp salt

                                                        Za'atar & Yoghurt BBQ Lamb Recipe

  • To make the marinade, mix together yoghurt, garlic, za'atar, salt and lemon juice. Rub the marinade into the lamb and leave in the fridge for 3 hours or overnight. Remove from fridge 1 hour before cooking.
  • When you are ready to cook, scrape off any marinade that might fall off into the BBQ. Grill on a hot BBQ, turning regularly for 20-30 minutes until the outside is slightly charred and the middle measures between 45 C - 60 C.
  • Leave to rest for 10 minutes. To make the sauce, mix together yoghurt, harissa and salt. Slice and serve with harissa-yoghurt sauce.

Coconut Chicken Soup (Tom Kha Gai)


1 tablespoon (15 mL) vegetable oil
1 pound (500 g) boneless skinless chicken breasts, cut into thin strips
3 cups (750 mL) Coconut Milk
2 cups (500 mL) water
1/4 cup (50 mL) Premium Fish Sauce
1/4 cup (50 mL) fresh lime juice
2 tablespoons (30 mL) minced ginger
1/4 teaspoon (1 mL) ground red pepper
2 tablespoons (30 mL) thinly sliced green onion
1 tablespoon (15 mL) chopped fresh cilantro

Coconut Chicken Soup (Tom Kha Gai)
Coconut Chicken Soup (Tom Kha Gai) 


1. HEAT oil in large saucepan on medium heat. Add chicken; cook and stir 3 minutes or until chicken is no longer pink. Stir in coconut milk and water. Bring to boil; reduce heat to low.

2. STIR in fish sauce, lime juice, ginger and red pepper. Simmer 10 minutes or just until chicken is cooked through, stirring occasionally. Garnish with green onion and cilantro.